Professional Documents
Culture Documents
In Partial Fulfillment
Of the Requirements for the Degree
Master of Education
With Specialization in Home Economics
by:
ARLENE B. MANIQUIZ
March 2009
9
ACKNOWLEDGMENT
this study.
Sciences and her adviser for the support and advice she
iii
Mrs. Lenilyn Robles , a teacher of English who helped
ways.
work a reality.
iv
DEDICATION
TO MY BELOVED HUSBAND
RODERICK L. MANIQUIZ
MY PRECIOUS GEMS
MY PARENTS
-A.B.M.
ii
ABSTRACT
Valenzuela.
following questions.
vi
1.2 Kinds of services rendered to the customers
following:
vii
METHODOLOGY
canteen staff.
data.
viii
FINDINGS
ix
CONCLUSIONS
canteen organization.
x
5. The respondents found the food repetitive and limited
students.
RECOMMENDATIONS
implemented.
xi
The cooperative can provide financial help to those
effectivity.
instruments.
xii
TABLE OF CONTENTS
Title Page…………………………………………………………………………………………………………………………..i
Approval Sheet…………………………………………………………………………………………………………………ii
Acknowledgment…………………………………………………………………………………………………………….iii
Dedication………………………………………………………………………………………………………………………….…v
Abstract…………………………………………………………………………………………………………………………………vi
Table of Contents……………………………………………………………………………………………………xiii
List of Tables…………………………………………………………………………………………………………………xv
List of Appendices……………………………………………………………………………………………………xvi
CHAPTER
I. THE PROBLEM AND ITS BACKGROUND
Introduction………………………………………………………………………………………………………1
Background of the Study ………………………………………………………………………3
Statement of the Problem ……………………………………………………………………5
Significance of the Study …………………………………………………………………6
Scope and Delimitation of the Study ……………………………………8
Definition of Terms……………………………………………………………………………………9
xiii
Research Instrument ………………………………………………………………………………34
Validation of Instrument …………………………………………………………………35
Data Gathering Procedure …………………………………………………………………36
Data Processing and Statistical Treatment ……………………36
IV. PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
xiv
LIST OF TABLES
Table Page
7 Analysis of Variance of
the Perceptions of the Three Groups of
Respondents on Management of School Canteen 57
xv
Chapter I
Introduction
1
auxiliary services of the school. Although, a classroom
economical.
school.
2
Background of the Study
the judgments are informal. When they are formal, they are
the scale. Since the head has the right to choose, then
3
There is a perceived problem in the operation of the
generated profits.
4
This dilemma continuous to exist and remains unsolved. The
clientele.
students.
following questions.
terms of:
5
2.3 Prices of the commodities
following:
6
objective of this study to evaluate the difficulties
food.
status of the school canteen and to let them know that the
7
students who are their main clients who must be served and
be satisfied.
8
Definition of Terms
canteen.
9
Clientele. In this study, it refers to the students,
and officers.
canteen.
10
Operation. In this study it refers to the process on how
11
CHAPTER II
REVIEW OF THE RELATED LITERATURE AND STUDIES
laboratory purpose.
12
Hired people handling food in the canteen should be
assistance, if required.
13
many school principals and canteen managers who have
reported they are now planning for the next term and filling
the menu with plenty of GREEN foods. For those schools still
personnel.
14
Management of School Canteen
drawn:
helpers;
15
source of water supply and pupils’ preference for
for canteen teachers, the safety of the foods for sale and
NGOs and GOs for canteen improvement, and the ability to put
16
The conclusions made on this study were as follows:
17
follows: lack of space to accommodate the students; helper
food being prepared are not enough for the consumers and
18
function but also a full time job that needs formal training
serving breakfast for those who have early classes and late
19
In a related study, WONGKHUM (2000) evaluated the
place. The study concluded that the lunch program was able
students with good health and hygienic habit who knew how to
save.
20
canteen according to the standards set by the schools board.
by the school.
21
include equipment like the machinery, furnishings and
22
basis would be valuable as they encourage those in control
23
steaming, stir frying as well as fresh food, (schools policy
affordable fare.
24
school campus during recess time and lunch break. Well
Quality of Service
25
drab and monotonous which turn the kids off because they are
26
good operation without good environment, good food and
friendly service.
school lunch policies and standards was done. This was made
Price of Commodities
much change they will have for “extras”. When there is a new
reasonable level.
27
Manufactured items like fruit juices provide proportion
Conceptual Framework
approval.
28
Following this paradigm, examples are presented that
29
Research Framework
Area of Assessment
Services rendered
Assumptions
30
Hypothesis of the Study
hypotheses.
non-teaching personnel.
31
32
Definition of Terms
processes.
33
Meal Management – the efficient use of available resources
client.
to be done.
client’s needs.
34
CHAPTER III
A. Research Design
32
B. Research Locale
the students while they are in the school campus. This was
population.
33
The table below shows population and the sample sizes
in the study.
Table 1
Population and Samples of the Study
First Year 20
603
Second Year 20
561
Third Year 20
443
Fourth Year 20
549
Faculty Members 72 20
Non-Teaching Personnel 20 20
D. Research Instrument
34
her adviser for the revision of the questionnaire for more
a low of 1 (Never).
35
E. Data Gathering Procedure
table.
36
the variables being assessed, Pearson R product moment of
37
Chapter IV
and 5.) the quality and quantity of food served and the
price of commodities.
38
Problem 1. How do the student, teacher, and non-teaching
personnel respondents assess the school canteen in terms of:
Table 2
Weighted Mean (Xw) on the
Assessment of the Management of the School Canteen
Non- Overall
Students Faculty Teaching Mean
Personnel
1. The management and planning of
the canteen's staff are perceived 2.06 1.85 2.30 2.05
to be effective and successful
2. Canteen management is committed
to the promotion of healthy food 2.76 1.95 2.10 2.52
in schools
3. The Canteen manager and staff are
informed and aware of the canteen
policy, as ordered by the 2.29 3.20 3.20 2.54
Department of Education
4. Canteen staff are aware and have
access to the information about
the status of the canteen, Thus, 3.06 3.05 3.00 3.05
the management practices
transparency and honesty
5. Canteen staff informed of
relevant school activities such
as school events, functions, and 2.04 1.95 2.25 2.06
other school programs
6. Canteen staff have the
opportunity to receive training 2.55 1.95 2.25 2.40
for professional development
2.46 2.33 2.52 2.44
Xx
Legend: 4.50–5.00=Always 3.50–4.49=Often 2.50–3.49=Sometimes
1.50–2.49=Seldom 1.00–1.49=Never
39
the respondents, which is interpreted as seldom. This means
school canteen. On the other hand, the lowest mean value was
40
The non-teaching personnel gave the highest mean for
41
1.2 Utilization of School Canteen Facilities
by canteen personnel.
Table 3
Weighted Means (Xw)on the
Assessment of Utilization of School Canteen Facilities
Non-
Overall
Students Faculty Teaching
Mean
Personnel
1. Arrange chairs and tables
to attain comfort and
pleasant atmosphere of the 2.04 1.95 2.20 2.05
canteen
2. Provide appropriate places
for cooking, washing,
storage of utensils and 2.79 2.75 2.70 2.77
display of food for sale
3. Has enough space to
accommodate the diners 2.04 1.95 2.10 2.03
4. The equipment and working
areas are arranged
efficiently to save time 2.31 2.30 2.35 2.32
and effort
5. Enough Spoon and fork, etc.
are ready for use 2.04 1.95 2.10 2.03
6. Discard worn out materials
or equipment to utilize the
space for canteen work 2.68 2.55 2.60 2.64
activities
XX 2.32 2.24 2.34 2.30
Legend: 4.50–5.00=Always 3.50–4.49=Often 2.50–3.49=Sometimes
1.50–2.49=Seldom 1.00–1.49=Never
42
The highest mean obtained from the perception of the
accommodate the diners and spoon and; fork are ready for use
and display of food for sale, and the lowest mean values
and item 5: spoon and fork, etc. are ready for use.
43
In terms of the overall perception on the utilization
mean was 2.03, obtained from the items 3 and 5.which means
diners and likewise seldom has enough spoons and forks ready
for use.
2.34. Therefore the over all mean derived from the three
44
Problem 2. What is the status of the school canteen as
perceived by the student respondents, faculty, and non-
teaching personnel in terms of:
Table 4
Weighted Mean (Xw)on the
Quality and Quantity of Food Served
As Perceived by the Respondents
Non-
Teaching Overall
Students Faculty Personnel Mean
1. The canteen promotes and sells
healthy choices of food with 2.04 1.95 2.25 2.06
nutritional value
2. Sells appropriate amount of
foods that can sustain the 3.05 3.15 3.20 3.09
needs of the students
3. Serves foods that are fresh,
newly cooked or prepared 2.04 1.95 2.15 2.04
4. The canteen has a registered
food safety and hygiene plan
that is regularly audited and 3.08 3.05 3.00 3.06
followed by the canteen staff
5. Canteen staff members
undertake food safety training
to ensure the quality offered 2.04 1.95 2.25 2.06
and maintain food safety
Legend: 4.50 – 5.00 = Always 3.50 – 4.49 = Often
2.50 – 3.49 = Sometimes 1.50 – 2.49 = Seldom
1.00 – 1.49 = Never
highest mean value obtained was for item 4: the canteen has
45
a registered food safety and hygiene plan that is regularly
obtained for items 1 and 5. 1.) the canteen serves food that
lowest mean values ((X = 1.95) were for the items 1, 3, and
5, interpreted as “seldom”.
46
= 2.57). The overall mean obtained was (X = 2.48),
interpreted as “seldom”.
careful that they serve quality foods which affect the success of
canteen.
Table 5
Weighted Means (Xw)on the Kinds of Services Rendered to the
Customers As Perceived by the Respondents
Non-
Kinds of Services Overall
Students Faculty Teaching
Rendered to the Mean
Personnel
Customers
1. Maintains safety and uses
good quality equipment and 2.10 2.25 2.15 2.17
facilities
2. Provides ventilation and
lighting facilities to make 2.04 2.90 2.25 2.40
the diners comfortable
3. Establishes a harmonious and
friendly relationship with 2.42 2.15 2.35 2.31
customers
4. Payments are properly and
accurately changed and 2.04 2.90 2.20 2.38
counted
5. Entertains suggestions and
easily manages complaints 2.31 2.30 2.35 2.32
Legend: 4.50 – 5.00 = Always 3.50 – 4.49 = Often
2.50 – 3.49 = Sometimes 1.50 – 2.49 = Seldom
1.00 – 1.49 = Never
47
The highest mean value on the perception of the student
customers, and the lowest mean value was 2.04 for the
variable, the highest mean value acquired was 2.90, this was
for the following two items also: 1.) the canteen provides
are also members of the cooperative who own and manage the
compared how they are treated and how the teachers are
enjoy.
48
highest mean value obtained was 2.35, for the item: the
was 2.15, for the item: the canteen maintains safety and
2.31).
49
2.3 Price of Commodities
Table 6
Weighted Mean (Xw)on the
Prices of Commodities As Perceived by the Respondents
Non-
Overall
Students Faculty Teaching
Mean
Personnel
1. Healthy canteen
choices are sold at 2.01 2.15 1.85 2.01
competitive prices
2. Sells food at
affordable prices 2.69 2.55 2.60 2.65
3. Provides cheap but
nutritious foods for
snacks and lunch 2.04 1.90 2.35 2.07
supplements
4. Offers cost saving
meals to the
customers like in 2.40 2.25 2.35 2.37
value or combo meals
5. Variation in prices
of foods depends on 2.04 1.90 2.30 2.06
quality and quantity
Legend: 4.50 – 5.00 = Always 3.50 – 4.49 = Often
2.50 – 3.49 = Sometimes 1.50 – 2.49 = Seldom
1.00 – 1.49 = Never
50
The highest mean value from the student respondents was
value from this group was on item No. 1.) Healthy canteen
interpreted as “seldom”.
was for items no. 3 and 5. 3.) provides cheap but nutritious
quantity), (X = 2.35).
51
For the students the item with the highest rating was
the item with the lowest rating was No. 1.)Healthy canteen
“seldom”.
instead they will bring their own snacks bought outside the
52
Problem # 3. Is there a correlation between the management
of the canteen and each of the following variables:
Table 7
Correlation Coefficients
Management of School Canteen and
Utilization of the Canteen Facilities
Management Utilization
of of
School Canteen
Canteen Facilities
Management of Pearson
1 -.034
School Canteen Correlation
Sig. (2-tailed) .711
Utilization of Pearson
-.034 1
Canteen Correlation
Facilities Sig. (2-tailed) .711
53
greater than .05. The Management should encourage the
this does not mean they are acquired for use or display
everyday use.
Table 8
Pearson Correlation Coefficient Management of School Canteen
and Quality and Quantity of Food Served
Quality
and
Management Quantity
of of
School Food
Canteen Served
Management of Pearson
1 .064
School Canteen Correlation
Sig. (2-tailed) .485
Quality and Pearson
.064 1
Quantity Correlation
of Food Serve Sig. (2-tailed) .485
54
This findings means that no significant relationship
insignificant relationship.
earns much everyday but could not give the exact or right
customers. The result only implies that the reason why the
55
are not served better and they know it, they will no longer
classes.
Table 9
Pearson Correlation Coefficients
Management of the School Canteen and
The Kinds of Services Rendered to Customers
Management Kinds of
of Services
School Rendered to
Canteen Customers
Management of Pearson
1 .149
School Canteen Correlation
Sig. (2-tailed) .104
Kinds of Pearson
.149 1
Services Correlation
Rendered to Sig. (2-tailed) .104
Customers
negative. The result only implies that the reason why the
56
3.4 Price of Commodities
Table 10
Pearson Correlation Coefficients
Management of School Canteen
And Price of Commodities
Management of Price
School of
Canteen Commodities
Management of Pearson Correlation 1 .882
School Canteen Sig. (2-tailed) .375
skills.
57
Problem # 4. Is there a Significant Difference on the
Assessment of the Respondents?
Table 11
Results Analysis of Variance of the Perceptions of the
Three Groups of Respondents on Management of School Canteen
The table shows that the F-value obtained was .093, with
58
The table below shows the results of the analysis of
facilities.
Table 12
Results of the Analysis of Variance of the Perception of the
Respondents on the Utilization of Canteen Facilities
canteen facilities.
59
Table 13 shows the significance of the difference of
served.
Table 13
Results of the Analysis of Variance of the Perceptions of
the Respondents on Quality and Quantity of Food Served
60
service is greatly affected by the quality of food
(Zamora:1982).
Table 14
Results of the Analysis of Variance of the Perceptions
of the Respondents on the Kinds of Services
Rendered to Customers
61
Table 15 contains the level of significance of the
school canteen.
Table 15
Results of the Analysis of Variance of the Perception of the
Respondents on the Prices of Commodities
the table above also implies that the school canteen focuses
62
offering of cost saving meals to the customers in the form
63
64
Chapter V
Summary of findings
65
value of 2.04 was obtained for the item: serves
prices of commodities.
Conclusions
conclusions:
66
role is to make decisions that will affect the entire
canteen organization.
future.
67
6. In terms of price of commodities, students find
Recommendations
implemented.
68
3. The recruitment policy should be tightened or improved
effectivity.
instruments.
69
9. Cooperative Officials should provide some kind of
70
BIBLIOGRAPHY
Books:
Unpublished Materials:
xvi
Mendoza, Mario R. Canteen Administration and Operation in
Public Elementary School in Division of Lipa City.
It’s Implications on the Supplementary Feeding Program
of Schools”, Unpublished Master’s Thesis, Tanuan
Institute, March 2004
OTHERS:
xvii
QUESTIONNAIRE FOR THE SCHOOL CANTEEN
Name:____________________________
Directions: Give your perception regarding the school canteen. Use the scales below in providing response to item given
for each area. Please put a checkmark () in the space provided for your answer.
Scales 5 4 3 2 1
Description Always Often Sometimes Seldom Never
C. Price of Commodities 5 4 3 2 1